All I Want for Christmas is a White Fruitcake

If you prefer a fruitcake that's more cake than fruit, then White Fruitcake, requested by Tammy Coleman of Acworth, Georgia, is one you'll love. It's lightly studded with candied cherries, pineapple, and raisins, brightened with citrus zest. The Orange-Bourbon Glaze is a nod to the tradition of soaking fruitcakes in liquor, but you can substitute more orange juice for the bourbon if you prefer. Either way, it's a delightful holiday treat.

White Fruitcake Makes 2 loaves

1 cup dark raisins

1 cup golden raisins

1 cup canned pineapple tidbits, drained

1/2 cup currants

1/4 cup orange juice

1 cup butter, softened

1 cup sugar

5 large eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons grated lemon rind

2 teaspoons grated orange rind

1/2 cup candied green cherries, quartered

1/4 cup candied red cherries, quartered

Orange-Bourbon Glaze

1. Stir together first 5 ingredients; cover and let stand 30 minutes.

2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until blended. Add eggs, 1 at a time, beating just until yellow disappears.

5. Bake at 325° for 45 minutes to 1 hour or until a wooden pick inserted in the center comes out clean. Brush hot cakes evenly with Orange-Bourbon Glaze until absorbed. Cool in pans 10 minutes; invert cakes onto a wire rack, and cool completely. (Wrap and freeze up to 1 month, if desired.)

Orange-Bourbon Glaze Makes 1/4 cup

1/4 cup orange juice

2 tablespoons sugar

2 tablespoons bourbon

Cook orange juice and sugar in small saucepan over medium heat 2 minutes or until sugar is dissolved. Remove orange juice mixture from heat, and stir in bourbon.